Food Safety for Food Facilities
These resources provide information on food safety and keeping restaurants, grocery stores, and other food facilities disinfected.
- What Grocery and Food Retail Workers Need to Know about COVID-19
- Meat and Poultry Processing Workers and Employers
- How to Prevent Food Poisoning
- Basic Food Safety
- Cleaning and Disinfection for Community Facilities
- Cleaning and Disinfecting Your Facility
FDA also has a Questions & Answers for Industryexternal icon document that covers numerous topics related to COVID-19 and food safety.
Food Safety for Consumers
CDC’s Basic Food Safety page provides important information on handling delivered food safely and obtaining food from safe sources.
Executive Orders Related to Opening the State of Texas
Food Related Resource During COVID-19
On April 27, 2020, Gov. Abbott issued several Executive Orders to coincide with the first phase of the State of Texas's ongoing plan to Open Texas while minimizing the spread of COVID-19:
Executive Order GA-18: Relating to the opening of certain services
Food Safety Resource
COVID-19 BELL COUNTY LOCAL STATE OF DISASTER DUE TO PUBLIC HEALTH EMERGENCY
Grocery sales from restaurants
Farmers Markets during COVID
Restaurant guidance during a pandemic
For any questions or concerns regarding this DECLARATION please contact:
Bell County Historic Courthouse
101 East Central Avenue
Belton, Texas 76513
For any other calls contact:
Bell County Emergency Management hotline at 254-933-5203
Frequently asked questions and answers
We have been getting calls regarding the Corona Virus and food employees directly handling ready to eat foods. Please remember that if the facility has approved alternative secondary barrier(: double hand washing, hand sanitizer gel after single hand wash, or use of gloves or other items that eliminate direct contact if no secondary barrier is in place, then they are permitted to handle foods by direct contact. The secondary barriers will easily minimize, if not eliminate the possibility of Corona Virus transmission as they follow the CDC guidelines for public exposure risk reductions: hand washing, hand sanitizer gel, etc. Also, as the food facilities are supposed to be following the proper restriction/exclusion policies regarding illness, anyone with the initial stage symptoms, especially coughing and fever, are required to be excluded from working in the facility.
For local guidance see Bell County Public Health Guidelines